recipe

A galette is like a pie, except the crust is only on the bottom and the sides, and it’s totally free-form (no pie plate here!). This savory version makes a great lunch or dinner!

safety
  • Uses a knife
  • Uses the oven
  • Uses the microwave
difficulty
  • Advanced
time
  • 1½ hours, plus 15 minutes cooling time (plus time to make pie dough, if making)
yield
  • Serves 6

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Prepare Ingredients

All-­purpose flour (for sprinkling on counter)
1 recipe
Pie Dough
3 slices
bacon
1 cup
frozen corn, thawed and patted dry
1 cup (6 ounces)
cherry tomatoes, halved
½ cup
shredded cheddar cheese (2 ounces)
1
garlic clove, peeled and minced
¼ teaspoon
salt
¼ cup
grated Parmesan cheese (½ ounce)
1
large egg, cracked into bowl and lightly beaten with fork
1
scallion, dark green part only, sliced thin

Gather Baking Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Rolling pin
  • Ruler
  • Plastic wrap
  • Microwave-safe plate
  • Paper towels
  • Oven mitts
  • Large bowl
  • Rubber spatula
  • Pastry brush
  • Cooling rack
  • Large spatula
  • Cutting board
  • Chef's knife
1
 

Adjust oven rack to lower-­middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.

 
2
 
All-­purpose flour (for sprinkling on counter)
1 recipe
Pie Dough

If using homemade Pie Dough, sprinkle flour over clean counter. Place dough on floured counter and sprinkle dough with a little extra flour. Use rolling pin to roll dough into 12-inch circle, rotating dough and reflouring counter in between rolls. (Store-bought dough is already rolled out.)

2up rolling out pie dough

Sprinkle flour over clean counter. Unwrap pie dough and discard plastic wrap. Place dough on floured counter and sprinkle dough with a little extra flour. Use rolling pin to roll dough out from center.

Turn dough a quarter turn and continue to roll out to 12-inch circle, rotating dough and reflouring counter in between rolls.

 
3
 

Use your hands to gently transfer dough to parchment-­lined baking sheet. Cover baking sheet loosely with plastic wrap and refrigerate while making filling.

 
4
 
3 slices
bacon

Line microwave-­safe plate with 2 paper towels and place bacon on top. Top with 2 more paper towels. Cook in microwave until bacon is crispy, 3 to 5 minutes. Use oven mitts to remove plate from microwave—plate will be hot. Let bacon cool.

 
5
 
1 cup
frozen corn, thawed and patted dry
1 cup (6 ounces)
cherry tomatoes, halved
½ cup
shredded cheddar cheese (2 ounces)
1
garlic clove, peeled and minced
¼ teaspoon
salt

In large bowl, use rubber spatula to stir together corn, tomatoes, cheddar cheese, garlic, and salt.

 
6
 
¼ cup
grated Parmesan cheese (½ ounce)

Remove baking sheet from refrigerator and discard plastic. Sprinkle Parmesan cheese evenly over dough, leaving 2-­inch border around edge. Use rubber spatula to spread corn-­tomato mixture over Parmesan. Use your hands to crumble cooked bacon over top.

 
7
 
1
large egg, cracked into bowl and lightly beaten with fork

Fold 2-­inch border of dough up and over edge of filling. Continue folding, overlapping folds of dough every 2 inches, until you get all the way around galette. Use pastry brush to paint dough with beaten egg.

3up Shaping Free-Form Summer Fruit Tart

Fold 2-­inch border of dough up and over edge of filling.

Continue folding, overlapping folds of dough every 2 inches.

Use pastry brush to lightly paint dough with beaten egg.

 
8
 

Place baking sheet in oven and bake until dough is golden brown, 45 to 50 minutes.

 
9
 
1
scallion, dark green part only, sliced thin

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Let galette cool on baking sheet for 15 minutes. Use large spatula to transfer galette to cutting board. Sprinkle scallion greens over filling. Slice into wedges and serve warm or at room temperature.